Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Inspired by Nourishing Food and Movement

Feb 4

Feb 4 Hummingbird Cake using Coconut Oil

This is a cake that reminds me of Tasmania. My husbands incredible step mother makes this cake and guaranteed, everyone goes back for a second serving. I decided to make this cake for the first time about a month after Albert was born. Since then I have tweaked it a little. If you would prefer to use Olive oil instead of the coconut oil, go for it. It will still come together. I recommend that you made this delicious cake when you are having people over. This will not only make you look like quite the baker, but it will ensure you don't eat the entire thing! I have written the recipe out for smallish amount of icing as I believe overloading it will take away the bliss of the cake itself. (and reduces calorie naughtyness too) I have however, not put icing on this cake before. STILL DELICIOUS!

Preheat your oven to 180 degrees and line a 9 inch square cake tin with baking paper, ensuring that it is greased with coconut oil too. Drain your pineapple and reserve the syrup.

Start by sifting your flours into a large bowl with the cinnamon, dessicated coconut, bicarb and light brown sugar. In another medium bowl, mash your bananas with a fork and then add the coconut oil, pineapple, eggs and 60ml pineapple syrup. Mixing until well combined. Now add this wet mixture to the dry ingredients. Mix with a wooden spoon until combined.

Pour cake mixture into your prepared pan and bake for around 40 minutes, or until your cake skewer comes out clean. I always put my cake tin on the top shelf and place it in the middle of the oven. Once ready, take out of the oven and rest in the tin for 5 minutes. Then turn out onto wire rack.

Whilst your cake is cooling place the cream cheese and icing sugar into your food processor/kitchen aid/hand held mixer and beat until the icing comes to a smooth velvet consistency.

Ice your cake when it is completely cool and top with the shredded coconut and edible flowers if you have any.. so pretty

Store this cake in an airtight container in the refrigerator for 3 days.